"Dawuxing" loquat fruit - Globe Thesis

Keyword ["Dawuxing" loquat fruit] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Regulation And Mechanism Of Quality Deterioration Of Loquat Fruit After Harvest
2.	Studies On The Post-harvest Physiology And Storage Technology Of "DaWuXing" Loquat Fruits
3.	Study On The Application Of Programmed Chilling In The Storage Of Loquat Fruit (Eriobotrya Japonica Lindl)
4.	Physiological And Biochemical Study Of Loquat Fruit (Eriobotrya Japonica Lindl.) In North-cultivated-marginal Area During Growth And Postharvest
5.	Studies On Storability And Postharvest Biology Of Loquat Fruit Among Cultivars
6.	Effects Of Heat Shock Treatments On Physiology Responses And Quality Of Loquat Fruit During Cold Storage
7.	Study On Postharvest Quality Deterioration And Hypobaric Storage Technology Of Loquat Fruit
8.	The Effects Of Hot Air Treatment On The"Jiefangzhong" Loquat Fruit Qulity During Postharvest Storage
9.	Study On Effect And Mechanisms Of Hot Air Combined With MeJA On Quality Maintenance In Loquat Fruit
10.	Study On Quality Changes And Firmness Prediction Model Of Loquat Fruit After Harvest
11.	The Study On The Key Technologies Of Candied Loquat Fruit During Processing
12.	Study On Controlled Atmosphere Storage And1-MCP Preservation Processing Of"Dawuxing" Loquat Fruits
13.	Effects And Mechanism Of Essential Oils On Quality Maintenance Of Loquat Fruit At Room Temperature
14.	Effects And Mechanism Of Ethanol Treatments On Quality Maintenance Of Loquat Fruit Stored In Room Temperature
15.	Study On Effects And Mechanisms Of Hot Air Treatment And MeJA Treatment On Postharvest Anthracnose Rot Of Loquat Fruit
16.	Investigation Of TP-Loaded CS-PAA Nanoparticles For Inhibiting Pathogens Fungi During The Postharvest Of Loquat Fruits
17.	Study On Effect Of Ultrasonic Treatment Combien With Peracetic Acid On Decay And Quality Of Loquat Fruit During Ambient Temperature Storage
18.	Effects Of Coating And Different Packings On Postharvest Loquat Fruit
19.	Research On The Ripening Characteristics Of Loquat Fruit And The Aroma Of Fermented Fruit Wine
20.	Preparation And Application Of New Edible Nanoemulsion Coating Preservative
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